Fresh Pasta Fettucini
1 Cup Flour Type '00' (If cannot find, can use All Purpose Flour)
1 2/3 Cup Semolina
1 teaspoon Sea Salt
1/4 Cup EVOO (Extra Virgin Olive Oil)
3 Tablespoons Heavy Cream
Pour flour, semolina, and salt in mixer bowl to blend. Drop one by one egg into pasta to incorporate. Add heavy cream then slow streaming the oil to ensure it become soften pasta and not adhere to the side of the bowl. Remove and balled it and wrap with Saran Wrap. Put in refrigerator for 1-3 hours. Divide the pasta into 4 and roll flatten and cut into 1/4 inches strips.
Boil the water with salt then put pasta in and cook 2-4 min or till pasta float on top of water, remove and serve it.
4 Chicken Breast (trimmed fat off)
1 stick of butter
1/4 Cup Non-Pareil Capers
1/2 to 3/4 Cup White Wine (Chardonnay is recommended)
Salt n Pepper to taste
Turn the stovetop to medium high, cut 1/4 stick of butter into large sautée pan. Let it melt and after bubbles dissolves, seasoned the breasts with salt and pepper. Put breast on one side and let it sautée for 2-3 min or see the edges become white. Flip it over and let it cook for other 2 min. Add capers and one lemon to squeeze in the middle of pan. Leave the halves of squeezed lemon in it. Stir it lightly the pour wine into it then turn heat down to medium low and let it cook and reduce the half of wine. When the wine has reduce, remove pan to other stovetop that hasn't cook and remove lemon rinds out and put in 3/4 stick of butter into it and let it melt. Once it melted and swirl to be sure it blended with sauce. Then serve chicken breast on top of Fresh Fettucini Pasta and pour the sauce with capers.